Raising the bar on the perfect pint
By: JimOldfield
April 28th, 2012
Next time your pint of cask ale looks or tastes below-par – don’t immediately blame the brewer.
There are plenty of reasons why pints can lose quality – with many problems occurring at the bar. Here Ruth Evans, chief executive of the Brewing, Food & Beverage Industry Suppliers Association (BFBi), outlines some of the biggest culprits behind a poor pint, and advises what licensees and brewers can do to counteract them…
The “perfect pint” is not just down to the brewer’s skill – the entire supply chain contributes towards creating a quality product.
And while the quality of beer can be affected at all stages from production the consumption, the most critical period is during the point of sale – when a high quality beer can be ruined by lack of care and inappropriate dispensing equipment.
Often, failures here can have a knock-on effect commercially – leading to beer and staff time wastage and the eventual “switch-off” of a product , with resultant loss of sales, revenue and reputation.
The following areas can cause particular problems for beer quality.
● Transport from brewery to pub Beer spends twice as much time in the supply chain as it does in the cellar, and cask beer is now being distributed further and further afield. It has a short shelf life and will only resettle a certain number of times.
● Container size and quality As these age, container handling needs to become a high priority. Around 110,000 damaged containers are returned every year.
● Stock rotation Poor beer handling accounts for the return of at least 150,000 containers annually. Keg and cask beers should be treated differently. Cask beer, once tapped, will not last more than four days. Fitting cask breathers extends the life to nearer two weeks, although CAMRA does not approve of this commercial technique.
● Storage and cellar cooling Warm beer is the major cause of fobbing – excessive foaming when pulling the beer through. Conversely, beer stored in a localised cold spot can lead to foaming or the development of a chill haze. To dispense a cooler cask beer, extra gases can be added to the beer as it is dispensed, to improve head development and supply some CO2 bite. Cooler manufacturers are developing systems for keg beers, to ensure the “casual” drink, (one pulled every half hour) is the same temperature as one from a busy tap.
● Hygiene of beer lines and use of cleaning products Bacterial contamination and over-cleaning – which can cause the lines to have rough interior surfaces – can both lead to problems with head development, flavour taints and haze. Use only approved detergents and sterilisers – non-approved products may also lead to flavour and foaming problems.
● Temperature of dispense If a glass is too warm, the beer may fob. If the dispense temperature is too cold, the flavour and foaming properties may also be affected.
● Gas Much a beer’s appeal is down to its carbonation. The CO2 bubbles – when released in the mouth – add to its “thirst-quenching” perception, and release the flavours of the hops, alcohol and dissolved salts. Using the wrong gas can result in flat beer, fobbing, poor presentation and defective palate. Pirate cylinders present a real health and safety risk as well as jeopardising product quality.
● Glassware Dirty glasses look unappetising and may also lead to poor foaming, as well as being a health hazard. Dirt on the inside of glasses can cause bubbles to cling to the glass, detracting from the appearance.
● Staff training Poorly trained bar staff can affect both the quality of beer served and its commercial success.
An appreciation of the products, equipment and storage environment is essential.
The BFBi represents businesses in the brewing industry supply chain and works closely with breweries and licensees towards that perfect pint.
The organisation has developed an accreditation scheme for technical service contractors so that breweries and licensees can view their details – including their company size, length of experience, level of insurance, training and development plans, and testimonials.
To learn more, or to use the free BFBi enquiry service, visit www.bfbi.org.uk, or email info@bfbi.org.uk
